Name: High-Protein Red Lentil and Chickpea Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.3 cup Red lentils; 0.25 cup Chickpeas; 0 cup Basmati rice; 4 tbsp Nutritional yeast; 0 tbsp Hemp hearts; 1 cup Spinach; 0.5 cup Cauliflower florets; 0 tsp Avocado oil; 0.25 tsp Turmeric powder; 0.25 tsp Cumin powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.25 cup Onion; 1.25 cup Water

High-Protein Red Lentil and Chickpea Curry with Basmati Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

High-Protein Red Lentil and Chickpea Curry with Basmati Rice

Red lentils and chickpeas simmered in a vibrant turmeric-spiced broth, served over fluffy basmati rice for a comforting and nutrient-dense meal.

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NUTRITION

Protein

37.2g

Fat

5.2g

Carbs

82.6g

SERVINGS

1 serving

INGREDIENTS

0.3 cup Red lentils

0.25 cup Chickpeas

0 cup Basmati rice

4 tbsp Nutritional yeast

0 tbsp Hemp hearts

1 cup Spinach

0.5 cup Cauliflower florets

0 tsp Avocado oil

0.25 tsp Turmeric powder

0.25 tsp Cumin powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.25 cup Onion

1.25 cup Water

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PREPARATION

1
Heat the avocado oil in a small pot over medium heat and sauté the diced onion and minced garlic until they are translucent.
2
Stir in the turmeric, cumin, sea salt, and black pepper, toasting the spices for 30 seconds until they become fragrant.
3
Add the dry red lentils, chickpeas, cauliflower florets, and water to the pot.
4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the lentils are tender and creamy.
5
Stir in the fresh spinach, nutritional yeast, and hemp hearts, continuing to cook until the spinach is completely wilted.
6
Serve the warm lentil curry over the cooked basmati rice.